We export culture that has 4000 years of history.

Mongolians have preserved the traditional techniques that have been used for processing milk since ancient times. Just for the curd, the production process is using modern European techniques and technologies with the fermenting procedure that was used 4000 years ago. In other words, it is an important part and distinction of the Mongolian nomadic culture that we have preserved the fermentation methods, ingredients, and history of tradition that is 4000 years old.

Mongolian pasture goats have an average of 15.44 percent milk solids, 3.87 percent total protein, 5.81 percent fat, and 0.89 percent total minerals. Goat milk is thin and rich in vitamins; herders can milk their goats for a relatively long time. That is why Mongolians milk their goats even in the autumn and use the milk every day. The composition of milk is rich in unsaturated fatty acids and because of its fatty quality, it increases the human body's ability to resist diseases.